Rambutan Fruits
Nephelium Lappaceum
The rambutan fruit is a popular tropical fruit indigenous to the Malay Archipelago. It is now widely cultivated in other tropical regions including Indonesia, India, Thailand, Australia, Hawaii and Africa.
The rambutan fruit grows in clusters of 10-20 on trees that can reach a height of no more than 30 meters. The fruit is round to oval in shape, and is approximately 3-7 cm long. The thin, leathery rind of the fruit is covered with soft, hair-like protuberances. It is this characteristic that gives the fruit its name. The Malay word "rambut" means hair. Rambutan is closely related to the lychee, and it is sometimes referred to as the "hairy lychee". The colours can vary from yellow to orange to crimson red. When opened, the translucent flesh, though it can be whitish or soft pink, is revealed. The flesh is juicy and sweet and it surrounds a single, brown, oblong seed, roughly 2-3 cm long.
Rambutan fruit is most often eaten raw. It can, as well, be cooked and made into jams.
Opening the Rambutan Fruit
Make a shallow incision in the leathery rind, part way around the exterior. Light pressure on the rind along the cut line reveals the juicy flesh. The fruit easily slips away from the shell, and its juicy, sweet flavour is yours to enjoy.
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